Sweets

Chocolate Mousse

Posted by on Mar 6, 2014 in Recipes, Sweets | 0 comments

Chocolate Mousse

6 ounces semisweet or bittersweet chocolate, coarsely chopped or broken in pieces 4 TBSP butter 1 tsp pure vanilla extract 2 TBSP strong coffee (brewed) —OR— 4 tsps light rum or brandy 4 large eggs, separated 2 TBSP natural sugar 1/2 cup heavy cream Melt chocolate in a double boiler (or simulated double boiler – see below). Whisk butter into melted chocolate, 1 TBSP at a time. Stir in salt, vanilla and coffee (or rum/brandy) until completely incorporated. Whisk in yolks one at a time, making sure that each is fully incorporated before adding the next. Set chocolate mixture...

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Mexican Hot Chocolate

Posted by on Dec 16, 2013 in Recipes, Snacks and Light Meals, Sweets | 0 comments

Mexican Hot Chocolate

1/4 cup plus 2 TBSP cold water 2 TBSP natural sugar 4 tsps cocoa or cacao powder 1/4 tsp cinnamon 1/8 tsp ground cloves 1/8 tsp nutmeg pinch of pure salt 1 & 1/2 cups milk 1/2 cup cream 1/4 tsp pure vanilla extract Combine the first 7 ingredients (up to and including the salt) in a small saucepan over medium-low heat, whisking occasionally until everything is dissolved (3 – 5 minutes). Add the milk , raise the heat to medium, and whisk frequently until very hot, but not boiling (about 10 mins). Add the vanilla and cream, continuing to whisk until heated through (about another 5...

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Ice Cream Milkshake

Posted by on Jul 27, 2013 in Breakfast, Photo Slide Show, Recipes, Smoothies & Shakes, Snacks and Light Meals, Sweets | 0 comments

Ice Cream Milkshake

1 cup whole milk 1/2 cup high quality ice cream Fill blender up to the 1 cup line with milk. Add 1/2 cup ice cream (scoop it in until the liquid rises to 1 & 1/2 cups). Blend and enjoy! Serves 1. Optional add-ins: 1 or 2 egg yolks or 1 whole egg 1/2 of a banana (and/or other fruit of choice) 1 TBSP coconut oil, melted 1 or 2 TBSP high quality protein powder ________________________________________________________________________ SIDE NOTES: ~  This is a nice cool treat for summer — especially the exceptionally hot summer we’ve been having here in Upstate NY! ~  Pictured...

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Honey Roasted Pears

Posted by on Dec 30, 2012 in Baked Fruit, Baked Goods, Recipes, Sweets | 0 comments

Honey Roasted Pears

4 ripe pears, quartered lengthwise and cored 3 TBSP butter, diced into small cubes (or cold coconut oil) 1/4 cup honey 1 tsp pure vanilla extract Preheat oven to 450. Place the pears in an oven proof skillet. Drizzle with honey and dot with butter. Sprinkle the vanilla over the pears and set the pan over high heat for 2 mins. Transfer pan to the oven and roast for 15 mins. Serves 4. ______________________________________________________________________________________ SIDE NOTES: ~  Adapted from “Fresh Food Fast” – A nice, simple dessert when you’re in the mood for...

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Homemade Marshmallows

Posted by on Oct 31, 2012 in Recipes, Sweets | 0 comments

Homemade Marshmallows

1/2 cup water 3 TBSP non-hydrolyzed gelatin 1/2 cup water 2 cups sugar 1/2 TBSP pure vanilla extract Pour 1/2 cup of water into a large mixing bowl and sprinkle gelatin over the top. Let sit about 30 minutes. Gently boil remaining 1/2 cup water and sugar until liquid turns clear, about 12 – 15 minutes (stirring occasionally). Transfer melted sugar to bowl with gelatin. Add vanilla and blend with electric mixer for about 10 minutes, until a sticky marshmallow consistency is reached. Transfer to an 8 x 12 baking dish, cover, and refrigerate for 12 hours. Cut into squares and...

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Chocolate Syrup

Posted by on Oct 24, 2012 in Condiments, etc..., Recipes, Sweets, Toppings | 0 comments

Chocolate Syrup

1 cup water 1/2 cup sugar 2/3 cup high quality, cocoa (or cacao) powder 1/4 teaspoon pure salt 1 teaspoon vanilla extract Bring water and sugar to a boil, whisking until sugar is dissolved. Add cocoa and salt and simmer, whisking, until slightly thickened – about 3 minutes. Remove from heat, add vanilla, then cool (syrup will continue to thicken as it cools). Yields about 1 & 1/2 cups.  Store refrigerated in a sealed container. __________________________________________________________________________ SIDE NOTES: ~  This syrup makes delicious chocolate milk, hot...

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Fresh Whipped Cream

Posted by on Oct 24, 2012 in Condiments, etc..., Recipes, Sweets, Toppings | 0 comments

Fresh Whipped Cream

1 cup high quality cream 1 – 2 TBSP sweetener of choice (to taste), or 6 – 12 drops liquid stevia 1 tsp vanilla extract Use an electric mixer to blend the cream. Once it thickens, add sweetener, vanilla, and blend just a bit more to combine. __________________________________________________________________________ SIDE NOTES: ~  There’s nothing like homemade whipped cream.  It’s delicious with fresh fruit of any kind.  I’m lucky enough to have a farm near by where I can pick up fresh, raw cream to keep on hand.  If this is an option for you, I highly...

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Orange Gelatin

Posted by on Oct 17, 2012 in Photo Slide Show, Recipes, Snacks and Light Meals, Sweets | 0 comments

Orange Gelatin

VERSION 1: 2 cups fresh orange juice, cold 2 cups fresh orange juice, near boiling 3 TBSP non-hydrolyzed gelatin Begin heating 2 cups of the juice. Pour cold juice in a bowl, dissolve gelatin in juice by stirring gently, and let sit for 3 minutes. Slowly add hot juice to cold juice mixture, stirring until gelatin is completely dissolved. Cover and refrigerate until set, several hours or overnight. Serve as is or with heavy cream or fresh whipped cream.  For those with various food restrictions, this recipe falls into the following categories: Dairy Free, Gluten Free, Egg...

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Grape Gelatin

Posted by on Oct 17, 2012 in Photo Slide Show, Recipes, Snacks and Light Meals, Sweets | 0 comments

Grape Gelatin

VERSION 1: 2 cups high quality, 100%, grape juice, cold 2 cups high quality 100%, grape juice, near boiling 3 TBSP non-hydrolyzed gelatin Begin heating 2 cups of the juice. Pour cold juice in a bowl, dissolve gelatin in juice by stirring gently, and let sit for 3 minutes. Slowly add hot juice to cold juice mixture, stirring until gelatin is completely dissolved. Cover and refrigerate until set (several hours or overnight). ~  Serve as is or with heavy cream or fresh whipped cream.  For those with various food restrictions, this recipe falls into the following categories: Dairy...

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Lemon Ricotta Pie w/ Blueberries

Posted by on Aug 29, 2012 in Baked Goods, Egg based, Photo Slide Show, Pie, Recipes, Sweets | 2 comments

Lemon Ricotta Pie w/ Blueberries

6 large eggs 1/2 cup organic cane sugar, divided zest from one lemon (about 1 TBSP) – (optional) 1 pound (16 oz), high quality, whole-milk ricotta cheese 1 pint (12 oz) fresh blueberries Set a rack in the lower third of the oven and preheat to 375. Butter a 10-inch pie plate or 8 x 8 baking dish. Set aside 1 TBSP of the sugar. In a medium bowl, whisk together the eggs, remaining sugar, and lemon zest. Add the ricotta and whisk until smooth. Pour the mixture into the pie plate and bake for 15 minutes. Remove from oven, top with the blueberries and sprinkle with the remaining TBSP of...

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Roasted Grapes w/ Red Wine

Posted by on Jun 16, 2012 in Recipes, Sweets | 0 comments

Roasted Grapes w/ Red Wine

This treat is easy & fancy at the same time – and so delicious.  I hope you enjoy! _____________________________________________________________________________________________________ 2 TBSP butter 1 pound red seedless grapes (stems removed) 2 TBSP brown sugar, I used Demerara (raw light brown sugar crystals) 1/3 cup dry red wine (any red wine you like to drink will do) 1 pint natural vanilla ice cream for serving Preheat oven to 425 and place an 8 x 8 baking dish in the oven to warm. Add the butter to preheated baking dish and let it melt. Add the grapes and sugar and stir to...

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Caramel Sauce

Posted by on Oct 1, 2011 in Condiments, etc..., Recipes, Sweets, Toppings | 0 comments

Caramel Sauce

1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. ______________________________________________________________________________________ SIDE NOTES: ~  Adapted from “Raw for Dessert” ~ There’s not too much to the date paste. It’s only dates blended with water so it’s no big deal...

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